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Stir-fried Beef and Vegetables
Stir-frying uses very little oil, as this dish shows.
2 Tbsp
1 Tbsp
1/2 tsp
1-1/2 tsp
1 lb
2 Tbsp
2 medium
1/2 lb
2 stalks
2 small
1 C
1 Tbsp
2 Tbsp
1/4 C |
dry red wine
soy sauce
sugar
grated, peeled ginger root
boneless round steak, fat trimmed and cut across grain into 1 1/2-inch strips, raw
vegetable oil
onions, each cut into 8 wedges
fresh mushrooms, rinsed, trimmed, and sliced
celery, bias cut into 1/4-inch slices (about 1/2 cup)
green peppers, cut into thin lengthwise strips
water chestnuts, drained and sliced
vegetable oil
cornstarch
water |
- Prepare marinade mixing together wine, soy sauce, sugar, and ginger. Marinate meat in
mixture while preparing vegetables.
- Heat 1 Tbsp oil in large skillet or wok. Stir-fry onions and mushrooms 3 minutes over
medium-high heat.
- Add celery and cook 1 more minute. Add remaining vegetables and cook 2 minutes or until
green pepper is tender crisp. Transfer vegetables to warm bowl.
- Add remaining 1 Tbsp oil to skillet.
- Stir-fry meat in oil about 2 minutes or until meat loses its pink color.
- Blend cornstarch and water. Stir into meat. Cook and stir until thickened.
- Return vegetables to skillet; stir gently and serve.
Yield: 6 servings--Serving Size: 6 oz portion of beef and vegetable mixture
Each serving provides:
Calories: 187
Total fat: 8 g
Saturated fat: 2 g
Cholesterol: 35 mg
Sodium: 215 mg |
